Carrots with orange, cumin seeds and honey

Carrots with orange, cumin seeds and honey

An unusual twist on an old favourite with eastern flavours

By , 21 September 2015

(2 votes)

Carrots with orange, cumin seeds and honey

  • 15 Mins

  • Serves: 6

Nutritional Info
Each 99g serving contains

  • Energy

    318KJ

    76KCAL

    4%

  • Fat

    3.8g

    med

    5%

  • Saturates

    2.3g

    med

    12%

  • Sugars

    8.5g

    med

    9%

  • Salt

    0.1g

    low

    2%
of your reference intake.
Typical energy values per 100g: 321kJ/77kcal.
Ingredients
  • 1/2 tsp cumin seeds
  • 450g Chantenay carrots
  • 25g butter
  • 1 small orange, juice and half the zest
  • 2 tsp clear honey
Method

  • Toss the cumin seeds in a frying pan over a low heat for a few seconds until they release an aroma. Put in a bowl and set aside.

  • Cut the tops off the carrots with a knife and cut into halves or quarters, depending on their size. Put in a pan with the butter, orange juice and orange zest plus enough water to almost cover the mixture. Cover the pan with a lid and cook gently on a medium heat for 10 minutes.

  • Add 2 tsp clear honey and stir with a wooden spoon. Continue to cook, uncovered, until almost all the liquid has evaporated and the carrots are tender. Stir in the cumin seeds to serve.